Active Time

　　45 min

　　Total Time

　　2 hr

　　They're inspired by lobster rolls, but we think you'll find these sandwiches more popular with a crowd of all ages — not to mention more affordable and easier on the cook.

　　

Ingredients

Makes 12 servings

　　4 lb large shrimp in shell (21 to 25 per lb)

　　1 1/2 cups mayonnaise

　　3 tablespoons fresh lemon juice

　　3 tablespoons chopped fresh tarragon, or to taste

　　3/4 teaspoon salt

　　3/4 teaspoon black pepper

　　2 cups chopped celery

　　12 hot dog rolls (preferably top-split)

　　

Step 1

Cook half of shrimp in a 5- to 6-quart pot of generously salted (2 tablespoons) boiling water, stirring occasionally, until shrimp are just cooked through, 3 to 4 minutes. Transfer shrimp with a slotted spoon to a platter and return water to a boil. Cook remaining shrimp in same manner (then discard water), transferring to platter. When shrimp are cool enough to handle, peel, then chill, covered, until completely cold, about 1 hour.

　　

Step 2

Whisk together mayonnaise, lemon juice, tarragon, salt, and pepper in a large bowl and chill until ready to use.

　　

Step 3

Devein shrimp and cut into 1/2-inch pieces. Season with salt and pepper, then add to dressing along with celery, and toss to combine. Serve salad in rolls.

　　Cooks' notes:

　　· Shrimp can be cooked 1 day ahead and chilled, covered. · Though best eaten the same day, shrimp salad can be made 1 day ahead and chilled, covered.